Some fruit just don’t last long once ripe. OK, perhaps many of them. Peaches especially, though. You might buy them a bit on the firm side, and within 2 days on your counter, your basket of peaches are bursting with flavour. In another half a day, they may be overripe and start to go bad. So what’s a girl got to do with ripe peaches? Bake with them!
Last year, I made one of my favourite cakes, a few times actually – especially when underbaked just slightly – Stone Fruit Tea Cake, with its heavy vanilla presence. I didn’t have enough peaches to bake that cake, as I have been pretty good about restraining myself from buying 3L baskets of peaches. However, I had 2 peaches and some blueberries to throw together these lovely muffins.
I was intrigued by these muffins when I originally spotted them on Very Culinary, who found them originally at Joy the Baker. She used raspberries and blueberries but I knew I wanted to use up some peaches. Peaches and blueberries are a wonderful combination, which I learned after making peach and blueberry salsa earlier this month. But what’s with this browned butter? I’ve never used it before but it sounded divine. Butter makes everything taste better and this seemed like a way to incorporate even more flavour into the batter. With a vanilla crumb topping that I had extra from Cranberry Buckle with Vanilla Crumb, these looked to be a very texture-tickling and flavourful dessert.
The muffins were delicious. I really liked the pieces of peaches and blueberries with the vanilla topping. These muffins were definitely more dense cake-like, and despite the fruit definitely not healthy. It didn’t stop me from gobbling them down with each meal.